Tortang Talong with Giniling

Mr. M’s all-time favorite dish. I can say that because he always orders it at a single glance. He even orders this from the canteen once he heard it's available, even if we already have baon for lunch. But even if this is his favorite, it is seldom seen in our dining table because 1) he can’t cook it and 2) I don’t want to cook it as often because 1) I do not eat it (vegetable, that is) and 2) it’s too complicated to cook. But during last Sunday's grocery, he grabbed all its ingredient and ordered me to cook it without giving me a chance to say no. So that night, armed with a lazy butt, I cooked Tortang Talong with love. J 

Talong (eggplant)
Egg (preferably 1 egg : 1 eggplant)
Giniling of your choice meat (ground meat)
Oil, Garlic, onion, salt and pepper

1) Sauté garlic and onion. Add giniling, season with salt and pepper. Continuously break the meat apart until it turned to brown. Let cool and set aside.
2) Grill the eggplant.
3) While grilling, beat the egg in a wide bowl. Add some salt and pepper.
4) Once the eggplant is soft, remove from fire and peel it.
5) Flatten the peeled eggplant in the same bowl of the beaten egg.
6) Fry the dipped eggplant (with egg) and add a spoon of sauteed giniling, top with beaten egg to make sure the giniling sticks to the eggplant.
7) Fry both side. 

My take: Eggplant and giniling are oil frenzy. I should have armoured myself against all the talsik ng mantika from the pan. Also eggplant absorbs oil a lot. 

Tips: Use paper towel to absorb the oil from the omelette. Toyo-Suka-Bawang mixture as sawsawan is the most suited dip for this. One of my officemates suggested to asked your suking barbeque-han to grill the eggplant to save you the hassle. My eggplants are gas grilled, btw.

The verdict: It was a hit both with Mr. M. and in the office (the next day). I was not even able to take a picture because they didn't give me the chance. And most of all, I was able to finish half of the eggplant.hehe